Sticky Ginger Chicken

Ingredients

• 1 Pack Simply Better Irish Corn Fed Skinless & Boneless Chicken Thigh Fillets, cut into bite-sized pieces
• 2 Tsp. Simply Better Expertly Blended Sriracha Seasoning
• 250g Simply Better Organic Jasmine Rice
• 2 Tbsp. Simply Better Toscano IGP Extra Virgin Olive Oil
• 1 Bunch Spring Onions, trimmed, then whites thinly sliced & green parts roughly chopped
• 4 Large Garlic Cloves, finely grated
• 4cm Piece Root Ginger, peeled & finely grated
• 2 Packs Simply Better Tenderstem Purple Broccoli
• 4 Tbsp. Simply Better Irish Made Soy & Ginger Sauce
• 2 Tbsp. Simply Better Handmade Hot Ketchup
• Simply Better Achill Sea Salt & Freshly Ground Black Pepper

Method

1. Put the chicken in a bowl and add the sriracha seasoning and season generously with pepper. Mix well to combine and cover with clingfilm, then allow to come back up to room temperature.
2. Rinse the jasmine rice well and then put in a large pan of boiling salted water for 10-12 minutes until tender. Drain into a sieve and keep warm over a pan with a little simmering water.
3. Meanwhile, heat a large non-stick frying pan or wok until smoking hot. Add the oil and swirl up the sides, then tip in the whites of the spring onions with the garlic and ginger and stir fry for 30 seconds. Add the seasoned chicken and continue to stir fry for 6-8 minutes until the chicken is cooked through and golden brown.
4. Trim the broccoli and put into a steamer, then cook for 4-5 minutes until tender.
5. Drizzle the soy & ginger sauce into the chicken with the hot ketchup and toss over the high heat for 2-3 minutes until caramelised. Add the greens of the spring onions tossing again until evenly combined and just wilted.
Put the Jasmine rice on to serving plates and top with the steamed broccoli, then finish with the sticky ginger chicken to serve.